Directions:

1. Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat.

2. Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.

3. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beet among plates. Top with 2 Tablespoons dressing and 2 Tablespoons cheese.

Tips:

*I like to buy the fresh, cooked beets at Trader Joe's for this recipe.